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Pile of fried pierogi garnished with parsley on a square white plate with a fork with a white and brown towel behind all on a wooden surface
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Pierogi

Pierogi are a delicious combination of dough and filling, and although they can be bought premade, making them yourself tastes much better.
Course Appetizer, Main Dish
Cuisine American, Polish
Keyword dough, pasta, potatoes, sauerkraut
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 32 pieces
Calories 60kcal
Author Stephanie Lynch

Equipment

Ingredients

Pierogi Dough

  • 4 cups all-purpose flour all-purpose
  • 1/2 tsp salt
  • 1 cup water
  • 2 eggs large

Potato and Cheese Filling

  • 2 servings instant mashed potatoes cooked
  • 8 oz ricotta cheese
  • 4 tbsp butter
  • 1 cup cheddar cheese shredded

OR Sauerkraut Filling

  • 27 oz sauerkraut
  • 1 tbsp vegetable oil
  • 4 tbsp butter
  • 1 1/2 cups onion diced
  • 1 tsp salt
  • 3/4 tsp pepper
  • 1/4 cup sour cream

Instructions

Dough

  • Whisk flour and salt in a large bowl
  • In a small bowl, combine water and eggs and mix with a fork
  • Gradually add water and egg mixture to flour and stir until evenly moist and ingredients all combine (you may not need all of the water/egg mixture)
  • Lightly flour work surface and knead dough for about 1 minute or until smooth
  • If the dough is too dry as you knead, add small amounts of water. If the dough is too sticky, add small amounts of flour.
  • Form the dough into a ball and cover with flour then a towel or plastic wrap
  • Let the dough rest for about 10-15 minutes

Potato and Cheese Filling

  • Make the mashed potatoes as directed
  • Stir in ricotta, butter, and cheddar cheese

Sauerkraut Filling

  • Rinse the sauerkraut and drain as much water as possible
  • Heat the butter and oil in a large pan
  • Add onions and cook until soft
  • Add sauerkraut, salt, and pepper to the pan and cook until heated through
  • Remove from heat and add sour cream, mixing well
  • Cover and refrigerate until cool enough to work with

Filling Pierogi

  • Once dough has rested and filling of choice has been made (this is enough dough for one batch of filling, not both), cut dough in half
  • Roll out dough to about 1/8" thickness
  • Use a dough cutter or pierogi maker to cut circles from dough
  • Scoop about 1 tablespoon of filling on the center of the dough
  • Fold dough over and seal edges

Cooking Pierogi

  • There are a few ways to cook the pierogi, depending on preference
  • Boil the pierogi until they start to float OR Fry in a pan until they start to brown on both sides
  • Serve warm with topping of choice (we like melted butter)

Freeze for Later

  • Uncooked pierogi can be frozen for later by lining a pan with parchment paper, then placing pierogi in a single layer
  • Once pierogi are frozen, they can be moved to a ziplock bag and kept frozen for a few months

Notes

Note: Nutrition is calculated for pierogi dough and does not include filling.

Nutrition

Calories: 60kcal | Carbohydrates: 11g | Protein: 1g | Cholesterol: 10mg | Sodium: 40mg | Potassium: 20mg | Vitamin A: 15IU | Calcium: 4mg | Iron: 0.8mg